Mexican recipe
How to make Esquites
Central Mexico, a street food
Corn kernels boiled with salt and the herb epazote, served in a cup with lime juice, mayonnaise, crumbly cheese and chilli powder. Street vendors sell them in the evening, next to elotes, whole corn cobs on a stick.
Ingredients
- 4 corn cobs, kernels cut off (or 500 g frozen sweetcorn)
- 1 tablespoon butter
- Half a small onion, finely chopped
- 1 green chilli, chopped (optional)
- A few epazote or coriander (cilantro) leaves
- 4 tablespoons shop-bought mayonnaise (made with pasteurised eggs, unlike homemade)
- 60 g crumbly cheese made from pasteurised milk, such as cotija or feta
- 2 limes, cut into wedges
- Chilli powder and salt
Method
- Melt the butter in a saucepan and soften the onion and chilli for 3 minutes.
- Add the corn, the epazote or coriander, a pinch of salt and enough water to just cover. Simmer for about 10 minutes, until the corn is tender.
- Drain, keeping a few spoonfuls of the cooking liquid, and divide the corn between cups or small bowls.
- Top each cup with a spoonful of mayonnaise, a squeeze of lime, the cheese and a sprinkle of chilli powder. Stir and eat with a spoon while warm.
Made it at home? Tick it off and it goes into your kitchen passport.
The name comes from the Nahuatl word ízquitl, meaning 'toasted corn'.
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